Sunday, 15 September 2013

Pumpkin Bread and Perfection

This is one of the best easy quick recipes for pumpkin bread is a quick bread.
It means you simply blend all the ingredients together, put the batter in the
pan, and bake it in the oven. Since yeast is not among the ingredients, you
don’t need to wait for the dough to rise. Instead, baking soda is used in this
recipe as a leavening agent to help the dough rise as it bakes. This recipe is
adapted from The Recipe Hall of Fame Cookbook II, Perfect Pumpkin Bread. It is
loaded with delicious flavors, aromatic spices, and makes an unforgettable
breakfast, snack or dessert.

Flavored with cinnamon, nutmeg,
butterscotch pudding, lemon pudding, and vanilla extract, this sumptuous recipe
not only tastes like heaven. It also smells divine. It is rich, soft, and quite
addicting. You need pumpkin puree to make perfect pumpkin bread,
which you can easily make at home. Pumpkin puree is commercially available.
They are typically sold in cans. However, it is still best to use fresh pumpkin
puree especially when it is not too difficult to make.

The puree can be made ahead of
time. All you need to do is cook the pumpkin until tender. Then puree it in the
blender. There are many ways you can cook pumpkin. You can steam, boil, bake,
grill, or roast the pumpkin until it becomes soft to the point of being mushy.
To make the pumpkin cook faster, you can peel and slice the vegetable into
smaller pieces and then steam them. In this case steaming is better than
boiling since it will not leech out the flavor of the pumpkin and retain most
of its nutrients. Also a great way and convenient method to soften the pumpkin
and bring out its natural sweetness is baking. Do not add any seasoning like
salt when cooking the pumpkin for pureeing, since you will be seasoning the
dough later on.

2. Stir together the flour,
soda, salt, cinnamon, nutmeg, ginger, and puddings in a large mixing bowl.

3. Beat the eggs in a
separate bowl. Then add the sugar, oil, pumpkin, and vanilla. Gradually add to
the flour mixture and stir until just moistened.

4. Pour into the prepared
loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes
out clean. Remove from the oven. For 10 minutes allow to stay in the pan. Then
turn upside down onto a wire rack to cool.

About Me

In the search of my passion which is food. I write stuff about the mysteries of food and how it affects a persons way of thinking or living. Traveling around the world is a hobby that brings me closer to the one thing I'm passionate about, which is food. It does not mean that I'm fat because I happen to love food, I'm still curvy but chubby.